Ejja Recipe – Eats Now

Name: Ejja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 cloves garlic, chopped; 1 1/2 teaspoons caraway seeds; 1 pinch salt; 1/4 cup vegetable oil; 2 large tomatoes, seeded and chopped; 1 large green bell pepper, seeded and chopped; 1 green chile pepper, seeded and chopped; 1 tablespoon tomato sauce; 1 tablespoon harissa (red pepper paste); 1 1/2 teaspoons ground red chile pepper; 1 cup water; 4 eggs; salt and ground black pepper to taste

Servings: persons

4 cloves garlic, chopped
1 1/2 teaspoons caraway seeds
1 pinch salt
1/4 cup vegetable oil
2 large tomatoes, seeded and chopped
1 large green bell pepper, seeded and chopped
1 green chile pepper, seeded and chopped
1 tablespoon tomato sauce
1 tablespoon harissa (red pepper paste)
1 1/2 teaspoons ground red chile pepper
1 cup water
4 eggs
salt and ground black pepper to taste

1
Place garlic, caraway seeds, and salt in a mortar; mash into a paste with a pestle.
2
Heat oil in a large skillet over medium heat. Add tomatoes, green bell pepper, green chile pepper, tomato sauce, and harissa. Stir in garlic paste and red chile pepper. Pour in water; bring to a boil. Reduce heat, cover, and cook until tomatoes are soft, 15 to 20 minutes.
3
Uncover skillet and crack eggs into the tomato mixture. Cook and stir until eggs are set, 4 to 5 minutes. Spoon onto a serving platter; season with salt and pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cloves garlic, chopped, 1 1/2 teaspoons caraway seeds, 1 pinch salt, 1/4 cup vegetable oil, and more.

Yes, Ejja falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ejja

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